Preparation

Peel and prick the potatoes and put them in a dish big enough to hold them in a single layer.

Rub 2 tbsp oil into the potatoes and cook , covered, at HI for 5-7 minutes, shaking once to turn the potatoes around. The potatoes should be cooked through by now. Keep aside.

In another dish, mix well together, the rest of the oil and zeera and cook covered at HI for 3 minutes.

Add the onions, ginger and garlic, mix well and cook covered at HI for 10 minutes, stirring once. Add the tomato, dhania powder, garam masala, haldi, chilli powder and salt, mix well and cook covered at HI for 12 minutes, stirring every 4 minutes. The fat should separate by now. If not, cook a little longer, cool and then blend in a blender to make a smooth paste.

Mix the potatoes with the tomato gravy and cook uncovered at HI for 5 minutes, stirring once. Mix in the hot water, mix well and cook uncovered at HI for 5 minutes, stirring once.